Heat a large sauté pan on the stove until it smokes slightly. Add enough clarified butter to coat and add Andouille sausage. Cook for 3 minutes, and add garlic, fennel and celery. Cook for 3 minutes, stirring occasionally. Add the mussels and cook until they start to open. Add the beer and butter and reduce by a third. Cover for 1 minute. Remove from heat and toss in chopped parsley.

Serve in bowls with grilled bread on the side for dipping in all that delicious broth!